July 31, 2012
6 large cloves garlic
3 tablespoons paprika
1/2 teaspoon cayenne, or more, to taste
1 tablespoon cumin
1 tablespoon oregano
3 bay leaves
Ground pepper to taste
3 tablespoons fine cornmeal
2 tablespoons olive oil
8 chicken cutlets, medium-thick
1. Grind all spice ingredients in a food processor until a smooth paste forms. Coat the cutlets in the spice mixture, using it all up.
2. Pour a few drops olive oil in a large heavy skillet. When the skillet is very hot, place the cutlets in, and cook no more than 2 minutes on each side.
3. Serve hot or at room temperature, alone or on top of mixed greens very lightly tossed with a little olive oil and lemon, sea salt and pepper to taste (no need to make the dressing more complicated: the chicken is highly seasoned).